- 2 medium red onions, sliced into thin wedges
- 1 small red pepper, diced
- 2 tbsp olive oil
- 2 large garlic cloves, crushed
- 1/2 inch piece of ginger, crushed
1/2 tsp chilli flakes
150ml red wine vinegar
70g dark brown sugar
- 70g granulated sugar
1/2 tsp allspice
- 1/2 tsp cayenne pepper
- 1 tsp salt
300g redcurrants
Method
1. Fry the onions and red pepper in the oil until lightly charred and softened. Remove from the pan and set aside.
2. Put the chilli, garlic and ginger in a pan with half the vinegar. Bring to the boil and simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and salt.
3. Bring to the boil then simmer for about 5 mins until thickened. Add redcurrants and simmer for another 5 mins or so, or until they have burst, but still have some shape and the liquid is syrupy.
4. Remove and pour into a large sterilised jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Status
Made once - came out nice but took a lot of boiling, so have reduced the amount of vinegar and upped the redcurrant content slightly. Still very nice.
